Kokoda - a Fijian specialty

The first time I tried Kokoda I didn't actually know what I was eating until I decided I liked it. Had I known that I was eating practically raw fish I probably wouldn't have touched it but once I had a bite I was hooked. Its cold, fresh flavours make it the perfect summer starter (I know, not so good right now in the cold but save it for the warmer weather).

One night in Fiji, my sister and I went along to a cooking demonstration run by Jack-of-all-trades, Illi. He'd taken us on a school and village tour earlier in the day and was back to teach us how to 'cook' Kokoda. I say 'cook' because there isn't actually any cooking involved.

To 'cook' the fish, you leave it to marinate in some of the lemon juice and vinegar in a covered bowl in the fridge. It needs to be left for at least four hours or until the fish is no longer transparent and looks like it's cooked. Illi prepared our fish earlier.

The first step is meant to be to combine the sugar and lemon juice with the fish sauce and coconut milk. I think Illi made up his own method a little and added the lemon straight to the fish (which had been drained of the vinegar and lemon that it was marinaded in). The rest of the sauce was ready to go.

Add the chopped capsicum.

Add the tomato.

Stir through the coriander and red onion.

Now tip in the sauce. I took so many photos of the process the poor guy was nearly blinded by my flash by the end of it. Lucky Fijians are rather cool and calm about things!

Serve it up in small portions. Enjoy!

Kokoda - recipe from Likuliku resort, Fiji

• 500g firm white fish (eg spangled emperor, coral trout or rock cod) cut into small pieces
• 100g tomato, de-seeded and finely diced
• 1 bunch of coriander leaves
• 1 red onion finely diced
• 1 chili de-seeded and finely chopped
• 2 red capsicum finely diced
• 100g palm sugar (I would use brown sugar)
• 400mL coconut cream
• 200mL lemon juice
• 100mL rice wine vinegar
• 50mL fish sauce
• lemon wedges, toasted shallots, chili oil (I'd leave this out cause it's really hot) and extra coriander to serve

Marinate the fish pieces in 100mL of the lemon juice and all the vinegar by placing them all in a bowl, covering and leaving in the fridge for at least 4 hours. It's important not to touch it while it's marinating. The fish is ready when it's no longer translucent and it looks 'cooked.'

Combine the brown or palm sugar with the rest of the lemon juice and mix it together until the sugar has dissolved. Add the fish sauce and the coconut cream to the bowl and stir them through. Taste and adjust it with a little fish sauce if it needs it.

Drain the fish through a sieve and throw away the marinade.

Place the fish in a stainless steel bowl (I'm not sure why it has to be stainless steel) and add all the chopped up ingredients then the dressing. Mix everything together then leave it for another 30 minutes in the fridge (if time permits).

Taste it again and season to taste.

Serve the mixture in a large bowl sprinkled with coriander leaves, toasted shallots, lemon wedges and a little oil.

The recipe says to enjoy it with a mojito!